The Best Thai Coconut Soup
Elevate your soup game with *The Best Thai Coconut Soup*—a luscious, restaurant-worthy recipe bursting with authentic Thai flavors. This comforting dish combines silky coconut milk and savory chicken stock with aromatic lemongrass, galangal, and kaffir lime leaves for a beautifully layered broth. Tender slices of chicken and earthy mushrooms soak up the vibrant, tangy notes of fresh lime juice and the umami depth of fish sauce, all balanced by a subtle hint of sweetness. Spicy Thai red chilies add just the right amount of heat, while fresh cilantro and green onions provide a refreshing garnish. Ready in just 30 minutes, this soul-warming soup is perfect on its own or paired with steamed jasmine rice for a satisfying meal. Ideal for fans of Thai cuisine, this recipe transforms your kitchen into a haven of bold, exotic flavors!
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Recipe Information
Ingredients
- 4 cups Coconut milk
- 2 cups Chicken stock
- 1 pound Boneless, skinless chicken breast (sliced thinly)
- 2 stalks Lemongrass stalks (cut into 2-inch pieces and smashed)
- 2 tablespoons Galangal (peeled and thinly sliced)
- 5 leaves Kaffir lime leaves (torn into chunks)
- 2 cups Fresh mushrooms (sliced, e.g., straw mushrooms or white button)
- 3 tablespoons Fish sauce
- 2 tablespoons Fresh lime juice
- 2 peppers Thai red chili peppers (sliced thinly)
- 1 teaspoon Brown sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 stalks Green onions (sliced, for garnish)
Instructions
In a large soup pot, combine the coconut milk and chicken stock. Heat over medium-high heat until it starts to simmer gently.
Add the lemongrass pieces, galangal slices, and torn kaffir lime leaves to the pot. Allow the soup base to simmer for 5 minutes to infuse the flavors.
Reduce the heat to medium and add the sliced chicken breast to the pot. Cook for 5-7 minutes, or until the chicken is cooked through.
Add the sliced mushrooms to the pot and simmer for another 3-4 minutes, until the mushrooms soften.
Stir in the fish sauce, lime juice, thinly sliced Thai red chilies, and brown sugar. Taste and adjust the seasoning as needed, balancing saltiness, acidity, and sweetness.
Remove the lemongrass pieces, galangal slices, and kaffir lime leaves if desired (these are not typically eaten but left in for flavor).
Ladle the soup into bowls and garnish with fresh chopped cilantro and sliced green onions.
Serve hot and enjoy with a side of steamed jasmine rice or on its own!
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 82.7 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 252 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3676 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
